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Chicken and Cheese Casserole 2 cups cut-up cooked chicken 1 can (11 ounces) whole kernel corn with red and green peppers, drained 1 can (10 3/4 ounces) condensed cream of chicken soup 2 cups shredded Monterey Jack cheese (8 ounces) 2 1/4 cups Original Bisquick mix 2/3 cup milk Heat oven to 375ºF. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches. Stir Bisquick mix and milk until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture. Bake 20 to 25 minutes or until biscuits are golden brown.